Recipe - Tasty 3 Peppers Sausage

2 Italian sausages; (the type
that are about 7" long by
1" through), so let's make
that about 20" of Italian
sausage :) (up to 3)
1 lg White onion
1 Red bell peppers
1 Green bell peppers
1 Yellow bell peppers
2 tablespoon Butter
1 pn Basil
Fresh ground black pepper
One half teaspoon Worcestershire sauce
One fourth cup Red wine

Steam the sausage in a pressure cooker for 57 mins to firm them up and
make them easier to slice.

While steaming the sausage, peel and slice the onion into long vertical
slices and soften them in the butter, basil and worcestershire sauce in a
large frying pan.

When the sausages are firmed (and much of the fat steamed out), cut them
into 1/4" slices on a bias, so that the slices appear to be oval rather
than round.

Turn the heat up on the frying pan and fry the sausage with the onion,
keeping the sausage moving and turned over quite frequently. Once they are
cooked, turn down the heat and add the wine. Allow to simmer for 5 mins.
Wash the bell peppers and remove the seeds, core and pith. Slice each of
the peppers into the frying pan and cook quickly over high heat for about
35 mins. Sprinkle fresh ground black pepper over the mixture. Don't
overcook, and keep tossing the mixture.

Serve over pasta (rigatoni or penne is good) with grated parmesan sprinkled
over the top.

Serves 4.

Posted to TNT Recipes Digest, Vol 01, Nr 936 by Basil Barnes
basil@who.net on Jan 13, 1998